Testicles: Balls in Cooking and Culture (Paperback)

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    Testicles: Balls in Cooking and Culture (Paperback)
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    This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and...

    Details

    ITEM#: 13460295

    Blandine Vie is the author of many cookery books in France. Giles MacDonogh has written extensively on the history of food (especially his biographies of Grimod de la Reyniere and Brillat-Savarin) as well as on the history of Germany.
    This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vie has a delicious way with words, and a delight in exploring the furthest corners of our vocabulary, both scurrilous and euphemistic.The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb’s fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Leontine, stuffed with cocks’ stones. (There are, however, no recipes for cannibals.) To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this part of the body. It is in this section particularly that the ingenuity and intelligence of the translator is on display as he converts the French original into something entirely accessible to the English reader.

    Specs

    ISBN 9781903018835
    Genre COOKING / History
    Format Paperback
    Pages 224
    Publisher Date 2011-09-19 00:00:00.0
    Publisher Prospect Books
    Copyright Year 2011
    Height 9.5 in
    Wdth 6.0 in
    Thickness 1.0 in
    Unit weight 0.95 lb
    Language English
    Subtitle Balls in Cooking and Culture
    Edition Detail Reprint
    Audience College/higher education
    Authors Vie, Blandine

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